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Polenta with Shrimp and Tomatoes

Prep time 5 mins
Cook time 18 mins
Yield 4 Servings


  • 1 pound frozen medium shrimp, thawed, peeled and deveined
  • Salt
  • 2 tablespoons olive oil
  • 1 clove garlic, finely chopped
  • 1/4 teaspoon crushed red pepper
  • 2 14.5-oz. cans Italian-seasoned diced tomatoes with juice
  • 2 cups low-sodium vegetable broth
  • 1 cup instant polenta or grits
  • 2 tablespoons unsalted butter
  • 1/4 cup grated Parmesan

Nutrition Information

  • calories 430
  • fat 17 g
  • satfat 6 g
  • protein 31 g
  • carbohydrate 38 g
  • fiber 5 g
  • cholesterol 191 mg
  • sodium 246 mg

How to Make It

  1. Sprinkle shrimp with salt. Warm olive oil in a large skillet over medium-high heat. Add shrimp and sauté, stirring, until pink and cooked through, 2 to 3 minutes. In last minute of cooking, add garlic and red pepper and continue to sauté. Remove shrimp from skillet and set aside.

  2. Add tomatoes and juice to skillet and bring to a boil. Lower heat and simmer until tomatoes are soft and sauce has thickened, about 10 minutes.

  3. While tomatoes are cooking, bring 2 cups water, vegetable broth and 1/2 tsp. salt to a boil in a medium-size saucepan. Slowly whisk in polenta. Reduce heat to low and cook until polenta is thick and smooth, stirring often, about 5 minutes. Stir in butter and Parmesan.

  4. Put polenta into bowls, spoon tomato sauce over polenta and top with shrimp.